I think I’ve almost set a record between my Grandmother, Mom, Aunt & my Sister…. for being pregnant the longest. Not really a record I want to set, but here I am, none-the-less. Still going strong at 39wks 2 days.. I realize I haven’t even made it to my “due date” yet, but no one thought I was even going to make it this long.
Every day is a challenging head game of wait & see; please note: I am REALLY NOT GOOD at these type of games that test my patients and have no end date. Sure, there is an end date, BUT WHAT IS IT???
So since I’m still pregnant, I decided that maybe I actually do have time to make a few freezer meals. I had kind of been putting this off because the task itself seemed really daunting. Planning & preparing multiple meals at one time!? I can barely cook dinner without a meltdown from a certain toddler I know – How was I ever going to spend hours in the kitchen? I had a few weekends where I planned to do it, but then I just never did it.
So Sunday afternoon I pulled out my Make it Freeze it cookbook and flipped through it until I had a few recipes. Then I went on Pinterest and found a few recipes for meals that weren’t in the book but that I wanted to make.
I wrote out my grocery list, and then text my Mom to see if she could come watch Paisley for a few hours on Monday so that I could knock out these freezer meals. I’m not a dummy, there is absolutely no way Paisley would tolerate me standing in the kitchen for hours on end. Naps are so hit & miss these days that I couldn’t really count on that either. Grandma to the rescue!
Okay, back to my freezer meal plan.. but Paisley is so cute, right? She had a blast taking pictures with Grandma! Lot’s of twirling & singing was involved.
I planned out 6 meals, and each meal would have 4-6 servings;
Upstate Minestrone (from the Make it Freeze it cookbook)
Rustic Italian Tortellini soup (MIFI cookbook)
Zesty Hamburger soup (MIFI cookbook)
Baked Spaghetti (MIFI cookbook)
Chicken Pot pie (pinterest)
Shepherds Pie (pinterest)
Rustic Italian Tortellini Soup:
Prep: 20 min / Cook: 20 min
Makes 6 servings (2 quarts)
3/4lb Italian Turkey sausage links, casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14.5 oz ea) reduced sodium chicken broth
1 3/4 c water
1 can (14.5oz) diced tomatoes, undrained
1 package (9oz) cheese tortellini
1 pkg (6oz) fresh baby spinach, coarsely chopped
2 1/4 tsp minced fresh basil or 3/4 tsp dried basil
1/4 tsp pepper
- Crumble the sausage into a dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add the garlic; cook for 1 minute longer. Stir in the broth, water & tomatoes. Bring to a boil.
- Add the tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes or until spinach is wilted and tortellini are tender. Serve with cheese if desired.
Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Let’s wrap this up, shall we? I’ll post the other two recipes tomorrow!